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Andhra Chicken Curry is a fiery and aromatic South Indian curry made with tender chicken cooked in a bold onion-tomato masala, green chilies, ginger, garlic, and traditional spices. It has a rich, spicy flavor and is best served hot with steamed rice, roti, or dosa.
15 ingredients
Heat oil in a heavy-bottomed pan over medium heat. Add curry leaves and sauté briefly until fragrant.
Add chopped onions. Sauté until golden brown.
Add minced ginger, garlic, and green chili. Sauté for 1-2 minutes until raw smell disappears.
Add chopped tomatoes. Cook until the tomatoes turn soft and oil starts to separate.
One serving is 1 bowl · 320 g
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 322 kcal | 14% |
| Protein | 36 g | 67% |
| Total Fat | 14 g | 23% |
| Carbohydrate | 15 g | 5% |
| Fiber (Total) | 4 g | 14% |
| Vitamins & Minerals | ||
| Sodium | 1284 mg | 64% |
| Potassium | 547 mg | 16% |
| Calcium | 39 mg | 4% |
| Iron | 1 mg | 8% |
| Zinc | 1 mg | 9% |
| Vitamin C | 0.09 mg | 0% |
| Vitamin D | 0.38 µg | 3% |
| Folate (B9) | 0.35 µg | 0% |
Missing data: These are minimums. 5 of the figures below are missing data for 3 ingredients — Chicken, breast, boneless, skinless, raw; Salt; Water, tap — so the real totals may be higher.
% Daily Value based on adult male RDA. Your needs may vary.
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Add coriander powder, red chili powder, turmeric powder, garam masala, and salt. Mix well and cook for 1 minute.
Add chicken pieces to the masala and mix well to coat. Sauté for 4-5 minutes until outside is sealed.
Add water, cover, and cook on low heat until chicken is fully cooked and tender (about 15 minutes). Stir occasionally.
Check seasoning and adjust salt if needed. Simmer for 2 more minutes if required to reach desired curry consistency.
Garnish with chopped coriander leaves. Serve hot with steamed rice or roti.
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